| 2006 Di Leonardo Grave Pinot Grigio White Wine 750ml 12 Pack|
Friuli-Venezia Giulia, Italy
Pinot Gris goes well with appetizers and light fish without heavy sauces. A halibut steak prepared on the grill is a great match. It also pairs well with salads.
Pinot Grigio is a grape varietal popular in Italy and growing in popularity throughout the rest of the world. It has fairly pink skin, imparting a rich color to the white wines it is used in producing. Unlike most wine grapes, which have a uniform green flesh, the flesh of Pinot Grigio is nearly white, with a grey cast giving rise to its name. The wine is widely believed to be a clone of Pinot Noir, related to Chardonnay. The grape may be prepared in a fairly wide range of styles, and different regions produce extremely different varieties of Pinot Grigio wines. The classic Italian Pinot Grigio is a very light wine, with little complexity and a bit of acid. The Pinot Grigio out of Alsace, in contrast, can be positively full-bodied, with botanical notes and an extremely high alcohol content. Oregon wines made from Pinot Grigio tend to fall somewhere between these two extremes, adding ripe fruit flavors throughout, especially of melon.
Pinot Grigio is also used in some regions, particularly parts of Germany, to produce a sweeter wine. It is one of those wines that is susceptible to the noble rot, allowing it to be used to create the ultra-sweet desert wines which always have a steady market. Pinot Grigio is usually best drunk young, losing much in aging. Some of the Oregon examples of this wine are built for longer life, and many of the Alsace varieties can become substantially better through aging, but these exceptions are few and far between.
LEG OF LAMB POACHED IN WHITE WINE COURT BOUILLON
1 small leg of lamb, boned and tied
Garlic cloves, dried rosemary
1 bottle white wine
2 onions, stuck with cloves
1 stalk celery
1 tablespoon salt
1 teaspoon freshly ground black pepper
Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary. Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes. Add lamb and bring liquid to a boil again. Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat. Serve with Sauce Soubise. With this, drink chilled Pouilly FuissT.
Makes 6 to 8 servings.